Name: Sloppy Joe and Macaroni Casserole
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Ingredients: 3 tablespoons dark brown sugar; 3 tablespoons red wine vinegar; 3 tablespoons Worcestershire sauce; One 15-ounce can tomato sauce; 2 tablespoons EVOO; 1 1/2 pounds ground beef (80-to-85-percent lean); Kosher salt and freshly ground pepper; 3 to 4 cloves garlic, finely chopped; 1 red bell pepper, seeded and finely chopped; 1 onion, finely chopped; 1 cup beef broth; 12 ounces elbow macaroni with ridges; 2 cups shredded yellow Cheddar; 1/2 cup chopped crisp deli-style dill pickles

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.
Combine the brown sugar, vinegar, Worcestershire sauce and tomato sauce in a small bowl. Heat the EVOO in a large skillet or Dutch oven over medium-high heat. Add the beef and cook until well browned. Season with salt and lots of pepper. Add the garlic, bell peppers and onions and cook, stirring, for 5 minutes. Pour the tomato mixture over the beef, add the beef broth and stir until well combined. Simmer until thickened, 5 to 10 minutes.
Meanwhile, cook the macaroni in a large pot of salted boiling water until not quite tender, about 5 minutes. Drain and add to the sauce. Pour the mixture into a casserole dish and top with the cheese.
Bake until the casserole is bubbling and the top is browned. Top with the pickles and serve from the dish.